To be honest, this recipe used to be a maple dijon dressing which I LOVED. Then I found out I’m intolerant to mustard, so changes had to be made. After some brainstorming & tweaking, I developed this maple tahini dressing which is 10x better than the original recipe! Obviously, this is the perfect dressing for my fall harvest bowl but I say use it on whatever your heart desires
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-6810160167642232"
crossorigin="anonymous"></script>Recipe
Serves: ~4oz
Cook Time: 5 minutes
Ingredients:
- juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp tahini (I really like the one from Seed + Mill)
- 1 tsp white miso
- 2 tbsp maple syrup
- 1/2 tsp minced ginger
- Salt to taste
Instructions:
Add everything to a jar, close, & shake!
One response to “Maple Tahini Dressing”
[…] measurements & ingredients are basically guidelines. I will say, this star of this bowl is the maple tahini dressing & vegan goat cheese. All this to say…you can bet I’ll be eating this bowl all fall […]